1. To make the barbecue sauce, in a small saucepan, combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin, and chili powder.

2. Cook over low heat for 20 minutes, stirring occasionally.

3. Remove the bone from the steak if present. Sprinkle both sides of the steak with meat tenderizer, salt, and pepper.

4. Wrap the steak in plastic wrap and pound the steak with a mallet to tenderize.

5. Lay the steak flat and brush the top with 1/2 cup of the prepared barbecue sauce.

6. Evenly sprinkle the steak with 3/4 cup shredded Cheddar cheese, corn, chopped green pepper, and the chopped ripe olives.

7. Starting at the long side of the meat, roll the steak tightly.

8. Tie with kitchen string to secure it in shape and dredge the rolled steak in flour.

9. Heat cooking oil in a large skillet or electric frying pan and brown the roll lightly on all sides.

10. Pour the remaining barbecue sauce and 1/4 cup water over the steak.

11. Cover tightly and simmer for about 1 1/2 hours or until the meat is tender.

12. In the last 5 minutes of cooking, remove the strings. Top the beef roll with an additional 1/4 cup shredded Cheddar cheese.

13. Transfer the beef roll to a warm serving platter.

14. Garnish with tomato roses and green pepper slices, and serve the remaining barbecue sauce on the side.